#us angus tenderloin

[beingjellybeans]

Experience the ultimate Japanese feast with Ogetsu Hime's Oget All You Can Promo at SM Megamall

Feel up to filling up on tasty Japanese food? Well, you need to hie yourself over to Ogetsu Hime then! Whether it’s for a special occasion or a regular family dinner, Ogetsu Hime’s exquisite dishes, excellent service, and welcoming atmosphere make it a perfect dining destination for families looking to bond over delicious food. Thanks to its Oget All You Can Buffet, Japanese food lovers can…

[rabbitcruiser]

National Filet Mignon Day

The words “filet mignon” call to mind rich, succulent, melt-in-your mouth flavor. Treat yourself to a nice steak dinner, or try cooking it at home.

National Filet Mignon Day, celebrated on August 13th, is a day dedicated to appreciating one of the most sought-after and delicious cuts of meat.

This special day highlights the culinary delight that is filet mignon, known for its tenderness and flavor. The name originated from the French words “filet,” meaning strip or thread, and “mignon,” meaning small, cute, or tender.

It describes a small, tender steak cut from the beef tenderloin​​. Filet mignon is cherished for its soft, tender texture, coming from a part of the cow that doesn’t get much exercise, making it less tough than other cuts.

Its popularity stems from its exquisite taste and texture, despite being one of the pricier meat cuts due to its desirable attributes​​. Over time, the dish, which dates back to before the 18th century in the U.S., has become accessible to many, though it retains its image as a luxurious choice​​.

The day is marked by various activities, including dining out at steakhouses to enjoy this special cut, cooking it at home for a personal touch, and sharing experiences online using the hashtag #NationalFiletMignonDay.

Whether it’s indulging in a prime cut, trying the vegetarian-fed Angus cut, or even a whole Filet Mignon roast, there are multiple ways to celebrate the day.

Each method offers a unique experience of this exceptional steak, whether cooked to perfection at a steakhouse or grilled gently at home to preserve its tender quality​​.

History of National Filet Mignon Day

National Filet Mignon Day, observed on August 13th, celebrates one of the most tender and luxurious cuts of beef.

This day highlights a piece of culinary artistry that’s beloved worldwide for its buttery texture and exquisite flavor.

The term “filet mignon” was popularized in the early 20th century and is French for “cute filet” or “dainty filet,” reflecting its prized status on the dining table.

Despite its current widespread appreciation, filet mignon was once considered an exclusive luxury, out of reach for many due to its high cost​​​​.

The exact origins of National Filet Mignon Day are as murky as the dish’s history, which has been a favorite in the U.S. since before the 18th century.

Initially known as medallions or tenderloin steak, the cut’s appeal has only grown over time, evolving from a symbol of wealth to a celebrated choice for diners across various backgrounds​​.

The day now serves as an opportunity for steak enthusiasts and casual diners to indulge in or discover the joys of filet mignon, whether by cooking it at home or enjoying it at a favorite steakhouse​​.

This day not only boosts the restaurant industry but also educates people about the culinary world, making it a celebration of taste and tradition.

So, whether you’re a longtime fan or new to the joys of filet mignon, National Filet Mignon Day offers the perfect excuse to explore the rich flavors and tender textures of this esteemed steak​​.

How to Celebrate National Filet Mignon Day

Celebration methods vary, from savoring a meal at a restaurant to grilling it oneself, highlighting the cut’s versatility.

The steak’s tenderness makes it a prime choice for those seeking a delicate and flavorful dining experience. Whether seasoned simply or marinated for extra flavor, filet mignon pairs wonderfully with a variety of sides and a glass of red wine, such as Cabernet Sauvignon or Pinot Noir, to complete the meal​​​​.

Engage Your Senses with “Guess the Seasoning”

Kick off your National Filet Mignon Day celebrations with a playful “Guess the Seasoning” game. As you grill those tender filets in your backyard, invite your guests to use their senses.

They’ll be blindfolded, taking tiny bites or sniffing to pinpoint the spices you’ve artfully hidden within. It’s a deliciously fun way to dive into the world of flavors and spice up the party atmosphere​​​​.

Embark on a Culinary Journey with “Filet Mignon Flight”

Why settle for one when you can have a flight? This celebration calls for a “Filet Mignon Flight,” where small cuts of this exquisite meat are prepared in various styles.

Imagine a piece seared to perfection, another lovingly wrapped in bacon, and a third crowned with a rich dollop of blue cheese. Each bite offers a new destination on this savory tour de force, making your taste buds dance with delight​​​​.

Dare to Try: New Cooking Techniques

This National Filet Mignon Day, challenge yourself and your skillet with a new cooking method. Discovering a new favorite technique might just be the highlight of your day, bringing a fresh twist to your steak game​​.

Connect and Savor with “Steak and Sip”

In these times, connection is everything. So, why not host a virtual “Steak and Sip” evening? Have your friends or family prepare their filet mignon at home, each paired with a chosen wine.

Then, gather online to share your culinary creations, wine discoveries, and, most importantly, laughter. It’s a heartwarming way to come together and celebrate, no matter the distance​​​​.

Discover New Flavors at Your Local Butcher

Take a little adventure to your local butcher and ask for a filet mignon cut you’ve never tried before. Perhaps the Angus cut or an indulgent whole roast.

Armed with expert tips on the best preparation methods, spend your day experimenting with new flavors and textures. It’s a delicious opportunity to expand your culinary repertoire and perhaps find a new favorite​​.

A Touch of Humor: “Love Letter to Your Steak”

Before you even start cooking, take a moment to pen a “Love Letter” to your filet mignon. Express your deepest, most humorous feelings for this exquisite piece of meat on paper.

Reading your ode aloud adds a sprinkle of humor to your meal prep, guaranteeing smiles all around. It’s a unique way to celebrate the day, filled with laughter and love for the culinary arts​​​​.

Creativity on a Plate: “Steak Art” Contest

Finally, unleash the inner artist in you and your guests with a “Steak Art” contest. Use sides and sauces to transform your plate into a masterpiece.

Snap photos of these edible creations before they’re devoured, capturing the moment where art meets appetite. It’s a delightful way to engage everyone’s creativity, making this National Filet Mignon Day one to remember​​​​.

Source

[suryarentcarbandung]

14 Kuliner Paskal Bandung Favorit 2024

Kuliner paskal Bandung terkenal karena banyaknya menu yang tersedia, khususnya di kawasan Paskal Hypersquare. Di dalamnya terdapat pertokoan dan mall Paskal 23 yang menjadi tempat nongkrong anak muda Bandung. 

Daftar Kuliner Paskal Bandung Lengkap 2024

Ada banyak restoran di wilayah ini dengan makanan lezat. Bagaimana apakah Anda penasaran? Simak daftar Kuliner paskal Bandung selengkapnya di bawah ini:

1. Above and Beyond 

Above & Beyond memiliki beragam menu yang mencakup pilihan Asia, Indonesia, Western, dan fusion. Makanan khasnya meliputi Memphis BBQ Pulled Beef, Scrambled Salmon Croissant, dan masih banyak lagi pilihan Indonesia seperti tahu dengan garam cabai. Dengan pilihan menu yang tersedia, restoran ini cocok untuk semua kalangan.

Justus Steakhouse wajib dicoba bagi pecinta steak di Bandung. Terdapat berbagai cabang di Kota Kembang, salah satunya terletak di 23 Paskal. Nah, di menunya Anda bisa memesan US Black Angus Rib Eye, yakni salah satu menu andalan. Selain itu, pilihan menu premiumnya antara lain US Prime T-Bone, Wagyu Striploin dan Tenderloin.

2. Dimsum Sembilan Naga 

Menyantap dimsum hangat di sore hari sambil menikmati sejuknya udara Bandung sangat cocok. Dimsum Negeri Sembilan Naga menawarkan lebih dari sekedar dim sum. 

Menu lainnya mulai dari bakpao, mantau, lumpia goreng, hingga nasi babi cincang. Selain itu, menunya lainnya juga tersedia, yakni oatmeal, mie, dan berbagai macam roti. Anda bisa pesan kendaraan di Surya Rentcar untuk menjelajahi seluruh wisata kuliner di Bandung.

3. OZT Pork Ribs 

OZT Pork Ribs adalah salah satu dari sejumlah restoran Bandung non-halal yang ada di Paskal. Iga babi di sini termasuk yang terbaik di Bandung. Dagingnya dimasak matang namun tidak sampai kering, sebelum dipanggang dengan bumbu marinasi yang sudah meresap sempurna. 

Resto Kuliner paskal Bandung ini menyediakan menu paket keluarga yang meliputi 1 kilogram iga babi, belli babi, sate ayam, perut babi, bratwurst, dan kentang goreng jika ingin menyantap sepuasnya. OZT Pork Ribs sangat cocok bagi Anda yang tidak memiliki masalah dengan makanan non-halal.

4. BBQ Mountain Boys 

Selanjutnya BBQ Mountain Boys, salah satu Kuliner paskal Bandung yang terkenal dengan daging panggangnya yang bisa dibilang artisan dan dimasak dengan hati-hati. BBQ Mountain Boys dagingnya dipanggang langsung di open kitchen, adalah menu paling populer di sini.

Karena areanya didominasi oleh area outdoor, maka cocok dijadikan tempat nongkrong di siang hari. Mereka menyajikan berbagai macam milkshake dengan ukuran besar dan chicken wing dengan bumbu seperti parmesan bawang putih dan BBQ.

5. Mala Bowl 

Pernahkah Anda merasakan nikmatnya mencicipi bumbu mala? Bumbu ini terbuat dari bumbu yang kuat dan kental. Di Mala Bowl, Anda bisa memilih beragam menu mala dan isian. Anda bisa menyesuaikan isiannya dengan memilih dari nasi, mie, bihun, bihun, atau shirataki.

Selanjutnya, pilih sapi, ayam, atau dori untuk dagingnya. Jika memilih menu Malatang, Anda bisa menyesuaikan sayuran dan sausnya. Ada 5 tingkat level pedas yang tersedia, mulai dari 1 hingga 5.

6. Toby’s Estate

Toby's Estate adalah pilihan terbaik untuk menikmati minuman kopi nikmat di area 23 Paskal. Posisinya berada di lobi tingkat pertama yang mudah diakses. Akan ada makanan lezat dan cemilan manis yang menggugah selera selain kopi yang lezat. 

Burger, sandwich, pasta, nasi goreng, dan nasi ayam serundeng semuanya tersedia di dalam menu. Puding Toffee Lengket, Kue Coklat, Klepon Cake, Yuzu Tart, dan Kue Keju Basque yang dibakar adalah beberapa pilihan dessertnya.

7. Dots Board Game Cafe 

Dots Board Game Cafe adalah tempat ideal bagi Anda untuk menikmati makanan lezat sambil bermain board yang menarik. Ada banyak jenis permainan papan yang bisa di mainkan asalkan Anda datang dan membayar Rp. 35 Ribu per orang untuk tiket sepanjang hari. 

Menunya terdiri dari western seperti Mashed Potato Bowl, Pasta Carbonara, dan berbagai minuman dingin dengan rasa unik. Anda harus coba kuliner paskal Bandung satu ini.

8. Noughts & Crosses 

Noughts & Crosses adalah sebuah kafe di kawasan kuliner Paskal Bandung yang menyajikan hidangan modern dan lezat. Pengelolanya masih satu atap dengan Hummingbird dan Miss Bee Providore di Bandung yang sama-sama terkenal dengan kulinernya. Menunya khas dan berbeda dari yang lain.

Menu seperti Chicken Ballotine, Corn Salsa Nachos, dan Salmon Croquettes memadukan bahan-bahan segar dengan masakan kontemporer dan lezat. Selain itu, hidangan lezat seperti Croffle dengan berbagai topping dan taburan membuat Dessert satu ini semakin menggugah selera.

9. Carl’s Jr 

Jika Anda suka burger, mungkin pernah mendengar tentang Carl's Jr yang terkenal ini. Restoran burger asal Negeri Paman Sam ini punya cabang di 23 Paskal Bandung. Memphis bbq, beef bacon cheeseburger, super star cheese, portobello mushroom, dan fried chicken menjadi menu andalan. 

10. Paskal Food Market 

Inilah salah satu destinasi Kuliner paskal Bandung yang banyak dikunjungi. Tempatnya mirip food court, dengan lebih dari 1.000 pilihan menu! Tersedia beragam kuliner Bandung yang terkenal antara lain Baso Tahu Wibisana, Kuotie Alkateri, Ronde Alkateri, dan Mie Rica Jaksa.

11. Genki Sushi

Ada banyak resto sushi di mall, tapi sejauh ini Genki Sushi adalah yang paling direkomendasikan. Ada banyak pilihan yang menarik selera masyarakat modern. Bahan-bahannya dijamin segar dan enak banget. Anda bisa mendapatkan menu Moriawase yang terdiri dari berbagai jenis sushi dalam satu hidangan.

12. Okinawa Sushi 

Selanjutnya masih dari menu Sushi, hidangan Jepang yang populer. Okinawa Sushi, yang terletak di 23 Paskal, adalah pilihan sushi lezat lainnya yang bisa Anda coba. Desain restorannya sangat nyaman untuk menikmati hidangan sambil nongkrong di dalamnya. 

Dari segi makanan, kami menawarkan sushi kualitas terbaik dengan penyajian yang cantik dan menggugah selera. Anda bisa memilih sushi premium dengan topping otoro, uni, dan salmon segar berkualitas. Anda harus coba Kuliner paskal Bandung satu ini.

13. Marugame Udon 

Jika Anda sedang berjalan-jalan di mall dan ingin makan udon, pilihan terbaik adalah Marugame. Udon di Kuliner paskal Bandung terkenal karena rasanya yang enak dan ramai dikunjungi berbagai kalangan. 

Pilihannya antara lain, ayam, sapi, atau kitsune atau biasa disebut kulit tahu. Kuliner favoritnya antara lain tori baitan udon, tori baitan udon, dan spicy beef karubi.

14. Shabu Ghin 

Ingin makan daging sebanyak-banyaknya dengan konsep AYCE (all you can eat) di Paskal? Restoran ini, Shabu Ghin, adalah pilihan terbaik. Pilihan dagingnya antara lain daging sapi spesial, daging sapi premium, wagyu, dan wagyu premium.

Kombu asli, mizutaki ayam, tonyu pedas, seafood pedas, dan sukiyaki adalah beberapa pilihan sup-nya. Side dish-nya juga menggugah selera, seperti bakso, tahu, sayur, karaage dan sushi.

Mencari tempat makan di Bandung memang tidak akan ada habisnya. Apalagi kuliner paskal Bandung cukup beragam, ada yang berada di pertokoan, mall, dan food court. 

Bagaimana, tertarik untuk mencoba salah satu menu Kuliner paskal Bandung di atas? Masukin bucket list dari sekarang.

Untuk bisa explore kota bandung dan sekitarnya ketika sedang berlibur, tentu lebih nyaman dan terjangkau menggunakan mobil. Apalagi jika Anda pergi bersama keluarga atau kerabat. Surya Rentcar hadir sebagai solusi rental mobil terbaik.

Harga kendaraan di Surya Rentcar sangat terjangkau, mulai dari 400rb, kalian bisa keliling kota kembang selama 12 jam sudah termasuk supir. Dijamin itinerary-mu akan berjalan dengan lancar dan tanpa kendala.

Kami punya Paket Wisata Bandung 1 hari, silahkan cek di bawah ini:

Untuk Informasi Rental Mobil Bandung lebih detail, Hubungi customer care kami di 087-821-691-535 atau 089-536-5958-569.

[royalfoodstuff]

Frozen Lamb supplier in Dubai UAE

THE RIGHT MEAT CUTS

Discover our huge range of meat products, every of which can assist you make going for walks your meals carrier operation less difficult and smoother. We supply steady and dependable merchandise to meet your needs, from fundamental raw, floor meats and pre-shaped patties, to custom-cut steaks and roasts.

OUR CATALOG OF WHOLESALE BEEF/LAMB/VEAL PRODUCTS

Our catalog of wholesale meat choices consists of Tenderloin, RibEye , Leg, Rack, Cubes, T –Bone Steak, Topside, Striploin, Sirloin or any cuts of meat

SIGNATURE BURGERS

We make it effortless for you to provide a large range of connoisseur and signature burgers, from our choice of lean and juicy uncooked floor beef, and preformed patties, to our professional recommendation on the pinnacle burger traits in the meals provider industry. We be aware of it’s essential to make your burger menu your very own and differentiate your self from the crowd.

ABOUT OUR CHILLED/FROZEN MEAT PRODUCTS

Top-Quality Products | HACCP certified| HALAL licensed | Quality Delivery | Non GMO | Calibrated Product |Range of Meat Cuts | 24/7 Customer aid |Tailored to your business|

The following items are included: BEEF TOPSIDE, BEEF TOP LOIN, BEEF STEAK, BEEF SHANK, BEEF CHUCK, BEEF RUMP, BEEF TENDERLOIN, BEEF BRISKET, BEEF CUT, BEEF RIB, BEEF T BONE STEAK, BEEF CUBES, BEEF RIB-EYE, BEEF BURGER, BEEF GOURMET BURGER, BEEF BURGER P LAMB SHANK, LAMB BONELESS SHOULDER, LAMB BONELESS LEG, LAMB LEG BONE IN CHUMP, LAMB CHOPS, LAMB RUMP, LAMB RACK, LAMB CUT, LAMB NECK, LAMB TENDERLOIN, LAMB LEG, LAMB CUBES, LAMB SHANK, LAMB CARCASS 6 WAY CUT, LAMB RACK STANDARD, LAMB RACK CFO, Royalfoodstuff.com

Origin : UK, USA, BRAZIL, AFRICA, NEW ZELAND, AUSTRALIA, GERMANY, VIETNAM, NORWAY, INDONESIA, INDIA, UAE, CHINA, THAILAND, BELGIUM, HOLLAND AND FROM MANY OTHER COUNTRY.

Bespoke Cut : BONE IN | BONE LESS | SKIN LESS | SKIN ON .

Our General Product Brands : SEAFRESH ®, Mr.MAGIC ®, GREATER OMAHA, AUSKOBE, OAKLEY PARK, ARROWHEAD, VALLEYS, BRAZIL, RIVERLAND, FRIBOI, KILKOY, MONDELLE, MASTRO, SEARA (JBS SA), SUPER FRANGO, PIF PAF, MINUANO, LAR, GLOBOAVES, FRINAL, DOUX, C.VALE, DIPLOMATA, COSSISA, COPAGRIL, COPACOL, COOPAVEL, CEU AZUL ALIMENTOS, BONDLO ALIMENTOS, BIG FRANGO, AURORA, AGROVENETA, MYDIBEL AND MANY OTHER BRANDS.

Who We Serve : We supply verity of meat merchandise to hotels, restaurants, buying malls, supermarkets, hypermarkets, airlines, catering companies, institutions, theatres and many extra in the UAE.

We provide the following services: Greater Omaha Beef Suppliers, Certified Angus Beef Suppliers, Certified Wagyu Beef Suppliers, US Angus Beef Suppliers, US Angus Beef Distributors, Wagyu Beef Suppliers, KOBE Pork Suppliers, Cornfed red meat suppliers, Grassfed red meat suppliers, Grainfed pork suppliers, UK Chilled Lamb Suppliers, UK Chilled Lamb Distributors, UK Chilled Lamb Wholesalers, Royalfoodstuff.com

Frozen meat export, wholesale, supply, frozen lamb suppliers, frozen beef distributors, frozen mutton distributors, frozen beef suppliers, frozen mutton suppliers, chilled meat import, chilled meat export, chilled meat wholesale, chilled meat supply, chilled meat distribution, frozen meat distribution, chilled meat distribution.

Source:- https://royalfoodstuff.blogspot.com/2023/02/frozen-lamb-supplier-in-dubai-uae.html

[thehungrykat1]

Ikinari Steak from Japan Opens First Philippine Branch at Mall of Asia

We went on a trip to Japan during the holidays and one of my favorite dining experiences there was a dinner at Ikinari Steak in Shinjuku, Tokyo. It was my first time eating at Ikinari Steak and a lot of my friends recommended that we try it, so we made sure to include it on our jam-packed itinerary. We really loved their big and juicy steak portions served on sizzling plates, so we were pleasantly surprised when we found out that Ikinari Steak had just opened its first branch in the Philippines that very same week.

Ikinari Steak, the world-famous steakhouse chain from Japan has just opened its first Philippine outlet and the first in Southeast Asia last December 18, 2022 at the ground floor of MOA Square in SM Mall of Asia. You can find it right at the busy corner of the IKEA building on the street level, just in front of the SMX convention center. I really enjoyed their steaks in Japan, so I visited Ikinari Steak Philippines with my friends last week right after I got back to Manila.

Ikinari Steak first opened in Tokyo in 2013 and now has over 300 stores worldwide. Ikinari Steak literally means “sudden steak” because it is known to have a fast and casual no-frills dining setup in Japan where the main star is the steak itself. It is open daily during mall hours until 10:00pm but the lines tend to get quite long during lunch and dinner schedules, especially during the holidays.

As you can see, the logos and the tag lines are exactly the same with the branch I visited in Tokyo. I felt the same level of excitement as I walked through the doors of their new branch in Manila.

The main difference between the Tokyo branch and the MOA branch is that we have bigger tables and more seats here. The outlets in Japan mostly have bar seats due to their limited space and quick dining setup, while ours have a more family and group-friendly environment.

Your ikinari Steak experience starts as you enter the restaurant. You can order right away at the cashier and choose from the steak selections on the menu.

Ikinari Steak is known for their “Order Cut System” where you can choose how big you want your steak and it will be hand-cut according to your desired weight. First, choose which part of beef you want. They have ribeye steak, tenderloin steak, striploin steak, and chuck eye steak.

Next, tell the cashier and the steak-cutter how many grams you would like your steak to be. There is a minimum order of 200 grams for each cut of steak, which is typically good enough for a hungry diner. But since I’m really a big steak lover, I asked for 300 grams of ribeye steak.

They will then slice your specific order of steak and you can even watch them do this at the open kitchen. It usually won’t be the very exact weight but it will surely be close. You then pay for your steak per gram.

Once you pay for your orders, just head over to your designated tables and wait for your orders to be served. Ikinari Steak in MOA has both indoor and outdoor seatings, although it’s not really that big, so hopefully they open their next branches soon.

Try their Ikinari Beer (P199) for a more authentic Japanese dining experience. They also have Sapporo premium draft beers, yuzu chuhai, wines, and sodas.

For starters, order their Beef Soup (P60) with its warm and hearty broth. They also have a Salad (P60) that you can top off with their Japanese dressings.

There are also other condiments and sauces on the table for you to explore including wasabi (yes, the Japanese put this on their steak!), karashi (spicy mustard), plus a sweet steak sauce and a mildly spicy steak sauce.

Ikinari Steak Philippines uses Certified Angus Beef for all of their steak offerings. The beef is simply seasoned with salt and pepper. There’s really no need for anything further since the steak is truly the star of the show. Each order of steak comes with one bowl of rice.

The most popular and value-for-money item at Ikinari Steak is their Wild Steak (200g-P599 / 300g-P850 / 450g-P1195). The chairman of Ikinari called this wild steak because it uses the chuck eye portion which is not typically used for steak. This is 300 grams of Certified Angus Beef topped with their signature white pepper margarine.

They also have lunch promos offering their Wild Steak Diced Cut (200g-P566 / 300g-P780) which has chuck eye steak cut into smaller portions. The Diced Cuts can be ordered together as a set that includes one salad, soup, rice, and a can of soda for only an additional P100. I still prefer my steak served whole but this is a more affordable option on the menu.

Kids who may not be able to handle big steaks yet can order the Ikinari Hamburg Steak (200g-P475 / 300g-P610). This sizzling burger is definitely a giant upgrade to the other burger steaks offered around the city.

Of course, the main specialty at Ikinari Steak are their By The Cut steaks. After you order your desired steak and weight, these will be grilled and delivered to your table on a sizzling plate. My favorite is the Ribeye (P1199 for 200g or P5.99 per gram) which is the most flavorful cut of steak. My order is actually 300 grams but I still can’t get enough if it!

The Angus beef is really juicy and flavorful. Their steak is served rare but you can customize it on your sizzling plate by letting it cook according to your preferred doneness. This is one of the main features at Ikinari Steak as you can have your steak the way you want it. I like my steak medium so I did not leave it too long on the plate.

The Striploin (P1199 for 200g or P5.99 per gram) is another option for those who prefer a balance between flavor and texture. Each serving of steak comes with corn, carrots, and brocolli. Spread the white pepper margarine over the steak and douse it with their signature sauces for the complete Ikinari experience.

Most diners often go for the Tenderloin (P1345 for 200g or P6.73 per gram) because it is known to be the most tender and juiciest portion. I really don’t mind getting any of these steaks for myself because they are all so good.

Ikinari Steak Philippines is now my new favorite steak restaurant not just because of their delicious sizzling steak offerings, but also because they are all so affordable too! There’s no need to wait for a special occasion or a fancy dinner date to enjoy this meaty adventure. I actually went back for more sizzling steaks the very next day!

Ikinari Steak Philippines

G/F MOA Square, Mall of Asia, Pasay City

www.facebook.com/ikinariph

[chophouse22]

Ground Beef Brant Lake Wagyu 1lb

The answers to these questions and extra are just a scroll away. Enjoy FREE supply on $200+ orders, and FREE pickup on $95+ orders. If you really want this product urgently, please contact us and we'll try our best to supply it for you.

Don’t let raw meat or juices touch ready-to-go foods, either within the refrigerator or during preparation. Don’t put cooked foods on the same plate that held raw beef. Always wash utensils which have touched raw meat with hot, soapy water before using them for cooked meats.

An necessary operate of those ingredients is to create a stable red to pink color of these products. The disadvantage of nitrite is the formation of carcinogenic nitrosamines in nitrite-treated meat merchandise and in vivo by consumption of the products . The amount of Vitamin K2 in factory-farmed meat is much decrease than the amount in grass-fed meat. Weston A. Price famously seen that the greatest quantities of Activator X had been discovered within the butter, milk, and meat of cows that grazed on lush green pastures within the spring.

This minimize is dense and lean and is best cooked sizzling, quick and served uncommon. Diced items that are beautifully marbled with intramuscular juiciness. This is a very wagyu ground beef tender reduce that is flavourful, rivaling the average tenderloin.

When you produce top quality beef, you additionally produce healthy beef. The unique benefit in Wagyu is that it accommodates a much larger proportion of the desirable mono-unsaturated fat than other beef. Dr Crowe stated the mono-unsaturated/saturated fat ratio was up to 300% larger in Wagyu than different beef. 50% of all marbling inside a Wagyu carcass was made up of oleic acid (mono-unsaturated), whereas a comparatively small portion was saturated fats. Meat products are commonly manufactured with the addition of nitrite or nitrate.

One thing you’ll discover about the chart above is an absence of recommendations about specific cuts of beef. In common, we suggest sticking with decrease fat cuts of beef should you resolve to incorporate this meals in your meal plan. Lower fats cuts embrace prime round, backside round, eye of round, flank, and strip. Aged Regular Ground Beef is packed with flavour from 30+ days of dry aging.

Steakshop.ca is an online e-commerce storefront operated by Riz Global Foods and situated in Toronto, Ontario. We ship premium halal Angus and Wagyu Steaks and value-added products on to your door; wherever in Canada. If you have extra beef than you have to use inside this time period, you'll find wagyu ground beef a way to freeze it in a cold temperature freezer. Using freezer paper, wrap the beef fastidiously in order that it is as tightly packaged as possible. Ground beef should be in a position to keep for two to 3 months, while steaks should hold for about six months.

Yes, please complete the checkout process with the transport address you want the order delivered to. Please choose a delivery day that you understand the recipient shall be home and within the telephone quantity section, please embrace the recipient's cellphone quantity so we can alert them once the supply has been made. We use our personal wagyu ground beef of refrigerated supply van to maintain your order frozen throughout transport, plus we supplement with devoted carriers. At checkout you shall be able to choose your delivery day between Monday-Saturday. We provide supply 5-days per week (Monday - Friday) to all the cities in the Lower Mainland of BC, plus Richmond & Vancouver residents can choose Saturday delivery as properly.

Department of Agriculture’s Agricultural Marketing Service in 2007. Producers of grass-fed beef usually are not required to comply with the USDA standards, until they wish to show the USDA grass-fed defend on their product labeling. Stick with natural Organic standards assist lower threat of contaminated feed and natural beef often has larger nutrient high quality. However, remember that natural by itself doesn't assure a pure life-style for the beef cows. Marbling gives the meat the tender and juicy qualities. Meat with less marbling is dry and normally tougher.

Additional information about the quantity of these nutrients offered by Beef, grass-fed could be found within the Food Rating System Chart. A link that takes you to the In-Depth Nutritional Profile for Beef, grass-fed, featuring data over 80 vitamins, could be discovered underneath the Food Rating System Chart. In Japan, beef palatiability is positively correlated with the amount of oleic acid in beef. The Asian markets choose beef that incorporates elevated oleic acid .

[japanesewagyubeef]

What Is Marbling in Steak?The Basics Behind Meat Marbling

What Is Marbling in Steak? Marbling is the white flecks of intramuscular fat in meat, most notably red meat. The fat in lean muscle creates a marble pattern—hence the name. Marbling affects meat’s juiciness, tenderness, texture, and flavor—attributes that determine the eating experience. Intramuscular fat should not be confused with intermuscular fat, which is the fat between the muscles. That fat, which you typically trim off, does not enhance a piece of meat. In the culinary arts, the word marbling refers to white flecks and streaks of fat within the lean sections of meat. Marbling is so named because the streaks of fat resemble a marble pattern. Also called intramuscular fat, marbling adds flavor and is one of the main criteria for judging the quality of cuts of meat. In general, the more marbling it contains, the better a cut of meat is.

What Factors Affect Meat Marbling? Marbling is a measure of quality, and as such the meat industry is always using meat science to make production more predictable and uniform, to boost profits. The following factors affect marbling in beef.please go here to this link wholesale and know more about Behind Meat Marbling.

Breed_ Certain breeds have higher marbling scores on average due to the way they metabolize food. Cattle breeds such as Angus, Murray Grey, Herefords, Shorthorns, Japanese Wagyu, and Kobe are all high-quality breeds. Dairy breeds such as Jersey, Holstein-Friesian, and Braunvieh stand out as well. The breed can also affect the ratio of Omega-3 to Omega-6 fatty acids. For example, Wagyu, which is higher in Omega-3s, is a healthier breed of cattle.

Muscle use_ The same principles that apply to building lean muscle and burning fat at the gym apply to animals and marbling. Less heavily worked muscles, like the loin, have more fat and thus produce the most marbled cuts. Active leg, shoulder, and rump muscles result in leaner, less marbled cuts.

Feed_ The type of feed and time that an animal feeds play an important role in marbling. If beef cattle aren’t gaining weight properly, marbling will disappear from their muscles quickly. Cattle that feed on grain often marble more easily than strictly grass-fed cattle, but not every feed is the same and, due to metabolism, not every breed is the same. The grass pellets used in industrial feedlots may lack the nutrients of grass on open pastures and rangelands.

Cut_ The particular cut of meat also plays a role. Some beef cuts, like a Tenderloin Steak, have less marbling but, due to the fine structure of their muscle fiber, are tender even though the cuts of meat aren’t incredibly juicy or flavorful. Prime NY strip has a high concentration of marbling, but, unlike tenderloin and ribeye, its large muscle fibers can overpower the fat.

Age_ The age of cattle is important. When an animal is too young it won’t display marbling. Veal, or young cattle, develop intramuscular fat last, after subcutaneous fat, kidney, pelvic, and heart fat, and intermuscular fat. Older animals aren’t ideal, either.

Why Is Marbling in Meat Important? Marbling in uncooked meat looks aesthetically interesting, but that is not why it’s special. The presence and type of marbling in meat are important for several reasons. When cooking, marbling adds flavor and juiciness as the fat melts into the steak. The marbling keeps the meat moist, so natural juices don’t evaporate in the pan. Fat is far more tender than muscle fiber in steak. As a result, marbling adds tenderness, which is a preferable mouthfeel. Some fats are undeniably bad for you, but the intramuscular fat that creates marbling can be good for you. Breeds like Wagyu are higher in healthier fats like oleic acid, which can reduce the risk of coronary heart disease.

We want marbling: Because marbling is added fat between the muscle (not the kind that you cut off the edge), it impacts your steak's juicy flavors. Marbling keeps the meat moist during cooking, so natural juices don't evaporate in the pan. Overcooking is marbling's worst nightmare, since it renders all the fat out of the meat, leaving behind a dry and tough steak without the moist flavors we know and love. The most marbled cuts come from the loin where the muscles were not heavily worked. The most lean and least marbled cuts tend to come from the legs, shoulder, and rump, where the muscles get a lot of exercise and result in much leaner cuts.

Marbling is fat, so it is largely determined by the diet of the animal (and to a certain degree the breed of cattle). Cattle that are raised on grain will have more marbling than grass-fed beef. This is fairly intuitive since you can imagine how difficult it would be to get fat by eating grass. It's also why you've probably never seen grass-fed beef that was graded prime (which is the highest grade), despite the fact that grass-fed beef is more expensive.

Read more here: https://wagyuwetrust.com/

[carlford0]

Successful Tips To Lose Weight

Yes, of course about salad again. Just like you said, it's sometimes tough or a person bored with salad. Are usually the some with the things you can do to spice up some greens in a salad?

There several entrees select from including a tropical seafood cioppino that includes Onaga, salmon, lobster, scallops, prawns, clams, squid, and mussels from a rich Italian tomato soubassement. If you're in the mood for steak, the beef tenderloin Rossini is a primary cut of black angus served by incredible foie gras, truffle and chutney Madeira spices. Can't make up your your thoughts? Try the 6 course tasting menu. Is preferable to go false.

Salad dressing calories can sometimes equal for the same amount calories as ice cure. Try to choose fat-free salad dressings like Italian or Balsamic Vinaigrette.

How to feel comfortable when you dine very own? Any discomfort from eating alone shouldn't allow you to skip an evening meal or you are going to grow older. In reality, you're likely man or woman who notices that you happen to be solo diner. If you feel conspicuous, ask for a table off to the portion. Take an avid interest inside your surroundings. Consult the server; study recption menus and the decor. A person wait, be productive: read, write a letter, jot down your "to do" list, do a little office work, or simply reflect on your private day. When your meal is served, put down your book or office work; eat slowly and savor the flavors. When traveling and truly should let down and be alone, choose a hotel with room ability!

If do not want to toot your horn, probably no you might. If you went to a fancy culinary school, or trained using a famous chef, Let People Know! Any food business cannot be victorious without thing. Let people know what drives you, what made you open a restaurant, what cuisine such as best salads restaurant, what your signature dish etc. Click here for more information: Susanna Herlitz Ferguson

Clinkerdagger's Restaurant offers basically wonderful dining experience an elegant dining room with a fireplace which in 621 Mallon Street West Spokane, WA 99201. The menu features American cuisine including steaks, ribs, seafood, soups, salads, chicken, and a comprehensive wine publish. Patio seating is available. For inquiries, you may contact them at 509-328-5965.

Almost every fast food outlet has salads and food wraps that you can order. Avoid anything fried, as they definitely contain larger amount of oil escalating hard to digest. If you order salad or food wraps, solicit less of the dressing. Hand calculators ask this prior to ordering, or ask to secure a substitute prone to can't remove it from entirely. Rather than mayonnaise, however maybe try mustard merely. Small changes like weight reduction . helpful with your quest to losing weight while eating restaurant products.

These tips can an individual with healthy restaurant dietary. You should find a way to start eating healthy no matter where tend to be having meals if due pay focus on what you eating promote smart choices.

[foodgemsg]

These easy recipes are all you need for making a delicious beefy meal! The C.O.WABUNGA Beef Tray (S$168) comes with a variety of five premium beef cuts (U.S. Prime Angus Ribeye Steak, Australian Tenderloin Steak, Irish Dry Aged Ribeye Steak; Argentinian Sirloin Steak; Japanese A3 Wagyu Sirloin Steak) from around the world paired with four homemade dry rubs. For an easy option, go for sides like Pink Salt Oven Roasted Garden Roots & Iceberg Wedge Salad with Mentaiko Sauce. I’ve used homemade TTC Ranch Rub to marinade U.S. Prime Angus Ribeye Steak. Glad that the seasoning is not too salty, the original flavour of the steak doesn't get overpowered. . Where to order? The Traveling C.O.W Order online at https://caterconnect.co/caterer/c-o-wabunga-by-the-travelling-cow/ (Singapore) https://www.instagram.com/p/CGNHSCKAxAs/?igshid=1qfsror3k17s2

[jodybouchard9]

How a Backyard Smoker Made This Miserable Summer Pretty Sweet: A Beginner’s Guide

Kanawa_Studio / Getty Images

Night after night during the coronavirus pandemic, I trudged into the kitchen to cook dinner, dragging my feet the whole way. Sure, I ordered takeout occasionally, but for the most part, I was rifling through the fridge and pantry in the hopes that some magical dinner inspiration would strike.

One afternoon, I got a craving for barbecue. I’ve always loved smoked meats, but never considered buying a smoker or pellet grill myself.

But now that I was spending most of my free time in the backyard, because of the pandemic, buying a smoker seemed more realistic—maybe even necessary.

I found a lightly used Green Mountain Daniel Boone pellet grill (a smoker that also grills) on Craigslist for $300.

And just—wow. I’m not exaggerating when I say that my smoker has turned the monotony of quarantine dinners into occasions my family looks forward to with relish.

Every week I tackle a new cut of meat—salmon, pork tenderloin, chicken wings—and get to flex my creative cooking muscles. I also learn new things. (Did you know that salmon needs to form a sticky layer called a pellicle before you smoke it?)

Making chicken wings and zucchini on my pellet grill.

Sarah Kuta

Like swimming pools and backyard chickens, grills and smokers are a hot commodity during the pandemic. If you’re thinking about adding a smoker or pellet grill to your backyard cooking repertoire, here’s what you need to know to make the most of it.

Make room

Smokers and pellet grills are large, so be prepared to make some room on your back patio or deck.

Place your smoker at least 10 feet away from your house or any other structures on your property, on a surface that’s flat and even. This helps prevent any heat-related damage to your home, and ensures that the whole thing doesn’t topple over while you’re cooking.

You can further protect your deck or patio from grease stains and spills with a grill mat (Home Depot, $43.36).

Cook to temperature

A probe thermometer takes the guesswork out of cooking meats.

Walmart.com

If your pellet grill or smoker doesn’t come with a meat thermometer, it’s worth your while to invest in a good one.

Sure, you can follow a recipe’s cook times, but you could easily end up overcooking or undercooking your meats. After all, meats come in all shapes and sizes, and all grills function differently. Even the weather can affect the cooking process.

Using a meat thermometer takes the guesswork out of cooking in your backyard, says Michael Ollier, corporate chef for the Certified Angus Beef brand and a Kansas City Barbecue Society judge.

You can even insert a high-tech thermometer (Walmart, $59.99) into the thickest part of your meat, close the lid, then watch the temperature rise on an external display (or an app on your phone!) without having to lift a finger.

“I suggest using a probe thermometer, because you can get an instant read without opening the smoker’s lid,” Ollier says.

Be patient

Patience is the No. 1 ingredient for a good barbecue. You’ve probably heard the expression “low and slow.”

Many cuts of meat become tender and juicy after cooking at a low temperature for a longer period of time, which helps create the optimal smoke flavor.

But you need to be patient after you’re done cooking, too. Be sure to give your meat plenty of time to rest after you pull it off the grill.

“A good rule of thumb is to let cuts rest between 10% to 15% of the cook time, to ensure you don’t lose the juices to your cutting board,” says Ollier.

Keep the lid closed

You might feel compelled to open the lid and peek in your smoker every few hours, just to check on things. Resist this urge!

“Every time you lift the lid, heat escapes, causing the temperature inside to drop,” says Ollier. “It’s important to keep the temperature as consistent as possible, to ensure even cooking.”

Wood matters

Apple wood chips or pellets are great for adding a lighter smoke flavor to your foods.

Home Depot

The type of wood or pellets you use really does matter.

If you’re cooking red meat or you simply want a bold smoky flavor, consider hickory, oak, and mesquite, says Jason Morse, a chef for Ace Hardware and the owner of 5280 Culinary. For a lighter smoke flavor, consider fruitwoods like apple (Home Depot, $18.99) or cherry.

“Both deliver a smooth, even, smoke-and-wood flavor,” Morse says.

Understand sauce

There’s no question that barbecue sauce is delicious. But sauce is a tricky piece of the puzzle in backyard grilling and smoking.

For starters, adding sauce to your meat is all about timing. If you smother your spare ribs in sauce too early in the cooking process, you could end up with a layer of burnt, crusty, charred sauce outside your meat.

“People traditionally sauce their meats way too early in the cooking process,” says Danielle “Diva Q” Bennett, a barbecue expert for Traeger and world-champion pitmaster.

“My rule of thumb is to always sauce only about 10 degrees before your meat is done, so the sauce doesn’t over-caramelize,” Bennett says. “We don’t want it caked on or cracked on. We don’t want it to become carbon.”

Also, while we’re on the subject, go easy on the sauce in general. Let the flavor of the meat shine through—less really is more when it comes to sauce.

“We are a sugar-driven nation, and so sometimes people may oversauce their meats,” says Bennett. “A lot of times, people forget that they’re paying for the meat, not the sauce.”

Which smoker is right for you?

Wondering which smoker or pellet grill is best for you? Whether you have a huge backyard or a tiny patio, here’s what our experts recommend.

Best for beginners on a budget: Weber Smokey Mountain

This smoker is budget-friendly and great for beginners.

The Home Depot

The Weber Smokey Mountain (Home Depot, $329) is perfect if you want to try your hand at backyard smoking, but you don’t want to blow your entire savings account, either.

Best blinged-out version: Traeger Timberline 1300

This smoker has it all.

The Home Depot

If you want a smoker with all the bells and whistles for your backyard, consider the Traeger Timberline 1300 (Home Depot, $1,999.99), says Bennett.

This pellet grill offers a massive 1,300 square inches of cooking space, which means you can cook for a crowd. It also has Wi-Fi connectivity and a 20-pound hopper.

Best grill-smoker combo: Big Green Egg

The most famous smoker of all

biggreenegg.com

If you want a backyard cooker that can do it all, consider investing in an iconic large Big Green Egg, a kamado-style cooker ($899).

“It allows me to use lump charcoal and hardwood chunks to smoke short ribs one day, and sear porterhouses and rib-eyes the next,” says Ollier.

Best for small spaces: Traeger Ranger

This smoker is great in a small space.

The Home Depot

This Traeger Ranger smoker (Home Depot, $399.99) may be small, but it packs a serious punch. You can cook six to eight burgers or one to two racks of ribs, for example. And it weighs only 60 pounds, so, as a bonus, you could take it with you on your next camping trip or picnic.

The post How a Backyard Smoker Made This Miserable Summer Pretty Sweet: A Beginner’s Guide appeared first on Real Estate News & Insights | realtor.com®.

[diygabl]

The Science Of Cooking Prime Rib, Tenderloin, And Other Beef Roasts

Is there anything more festive, impressive, and luxurious than a big juicy beef roast? Well, it's easy to make outdoors and it definitely tastes better, but these techniques work fine indoors and for all types of beef roasts.

Goals

These are the benchmarks to strive for.

1) Maximum tenderness and juiciness. 

Beef roasts are at their best when cooked to 130°F to 135°F internal temp. That's medium rare, when it is no longer purple but deep red, and not yet pink.

2) Even color. 

You want the same red color bumper to bumper with no overcooked meat beyond 1/4" deep. You don't want a rainbow of colors starting with a band of gray meat below the crust, then tan, then pink, and finally, in the center, just a bit of properly cooked red meat.

3) Crust. 

You want a lot of deep dark crunchy crust enriched by salt, herbs, and spices mixing with beef juices that are squeezed out by heat, and dried to a bark by the roasting process.

4) Easy carving. 

You don't want to struggle with removing a rack of bones at the table, you don't want juice all over the tablecloth, and you don't want to look more foolish than usual.

How to accomplish these goals

1) If you can afford it, buy a prime rib, but others will work fine. 

Overall, rib roasts are the most tender, juicy, flavorful, and expensive, especially when you consider the considerable waste from trimming. Strip loin is close behind, a chuck eye roast can be darn close and a lot cheaper, and top sirloin butt can be superb and cheaper still. Tenderloin is slightly more tender, but not as juicy and flavorful. In this article I will focus on the prime rib, but the method works the same for other cuts.

2) Have the butcher cut off the bones if buying prime rib or strip loin. 

The rib bones cover almost 1/3 of the surface of a rib roast reducing the amount of crust significantly. Everybody loves crust. Removing the bones increases the love. And contrary to myth, bones do not add flavor to a roast.

3) Use a digital thermometer to make sure you don't overcook or undercook. 

As little as 10°F in the wrong direction can make enough of a difference to draw complaints from the critical side of the family. You can use a probe that can be left in the meat and it will tell you how things are progressing, or an instant read that you can use to poke it occasionally (don't worry, meat is 75% water and the few drops that escape when you stab it will never be noticed).

Most rib roasts are served rare to medium rare, 130°F to 135°F, in the center. I usually shoot for 130°F. If you have people who insist on medium well or well done, I have some tips for you in the sidebar at right.

Remember, you cook with a thermometer, not a clock, and your cooker's thermometer is not reliable. Many are off as much as 50°F, even on fancy grills! 

Look at the picture below: The dial thermometer on the expensive grill says 360°F when the digital says it is really 260°F! You really need a good digital oven thermometer and another good digital meat thermometer. You cannot trust a dial thermometer.

4) Use the bones for a great gravy. 

Make a potent dark but thin gravy from the rib bones and amp up the flavor by letting it sit in a pan below the roast and catch drippings. It will have a deep, beefy flavor and be fortified by bone marrow, seasonings from the meat, and just a kiss of smoke. Do not thicken the gravy with flour or other starches so it can penetrate the meat when it is served. You can even make it in advance.

5) Make the roast round. 

Oblong roasts cook unevenly with the ends and corners cooking faster because they are being attacked by heat on more sides. That's why lasagna in the corners of a rectangular pan is dry. With bones removed, you can cinch it up so it is closer to round.

6) We will remove the fat cap. 

Remove most of the surface fat. A surprising number of people don't like prime rib because of all the fat. Surface fat does not melt and penetrate muscle fiber. That's an old husband's tale. Muscle is mostly water, and fat and water just don't mix. Some of the fat just melts off, but most of it remains on top of the meat. Your guests will trim it off when you serve it and they will not get to taste the crust you have nurtured. You want the seasoning on the meat, not on the fat.

7) Dry Brine. 

A day or two in advance, salt the exterior liberally. Juices will come out of the meat and melt the salt, pull it into the meat, and over a couple of days, pull it deep into the center. The salt enhances the ability of the protein to hang onto moisture during cooking and enhances the flavor throughout.

8) Coat it with a rub. 

Coat the meat with a rub of herbs and spices that will create a flavorful "bark".

9) Go straight from the fridge to the cooker. 

Many recipes tell you to leave the meat out for an hour to come to room temp. To warm a 4" thick log of meat to room temp up will take at least 10 hours, not a good idea from a safety standpoint. So go straight from fridge to cooker.

10) Give it a kiss of smoke. 

If cooking outdoors, add wood to the fire, just a small amount, to give it an exotic smoky undertone in the background. The smoke will adhere to the crust and will not penetrate deeply, and that's good because we do not want to mask the wonderful flavor of beef.

11) Reverse sear. 

Browning the exterior generates deep rich flavors from a chemical reaction called the Maillard reaction and caramelization of sugars. Darken it too much and you can carbonize it and burn off all the rub.

Start low and slow with the lid closed away from the flame with indirect convection heat. This will allow the interior of this thick piece of meat to heat slowly and evenly. It takes time for heat to move from the air into the outer layer of the meat and then from the outer layer down to the center. No matter how much heat you apply to the outside of a roast, it takes time for it to move to the center.

If you start off with high heat, you build up heat in the outer layer. It is like a capacitor storing energy. Searing first is a recipe for an outer layer of gray meat. If you cook the whole roast low and slow, and sear at the end it takes much less heat to brown the outside since the outside is already hot, and when you sear at the end the heat doesn't penetrate nearly as much. You end up with less overcooked meat. Indoors, you just put the meat under the broiler at the end of the cook.

Now I know all the recipe books say to sear first and cook hot, but that's a mistake. It is just an age old non-scientific tradition that has been handed down for generations.

In addition, low temps are especially important for tougher cuts from the hind end: Rump, round, sirloin, etc. Low and slow gives connective tissue a chance to melt and make chewing easier.

I know this method sounds backwards, but it works much better than searing first.

12) Keep the meat above the roasting pan. 

When the meat sits within a roasting pan, the pan blocks airflow and the meat doesn't cook properly on the bottom. Raise the meat well above the pan for even cooking, and you shouldn't have to turn it while it cooks.

Ordering your prime rib roast

There are many thick cuts of beef perfect for roasting:

Prime rib. 

The long muscle group that lies on either side of the backbone and above the curved back ribs is the most desirable part of the steer.

The primary muscle running through them both is longissimus dorsi. It is tender, juicy, and woven with thin lacy fat lines that melt during cooking creating deep beefy flavor and richness. The front half of this section is the rib roast, from ribs 6 through 12, and the rear is called the strip loin, described in detail below. Carve the rib roast into steaks and you have ribeyes. Carve the strip loin into steaks and you have strip steaks.

Alas, chances are that gorgeous hunk-o-meat in the butcher case is technically not a "prime rib", so buyer beware. USDA Prime grade meat, with extensive marbling, is an expensive grade that is sold primarily to restaurants. Most of what we see in stores labeled "prime rib" is really USDA Choice grade or USDA Select grade.

We call it "prime rib" because it comes from a section called the rib primal and that's what it was called before the USDA grading system was created. So USDA grandfathered the term into the rules. What your grocer has is more properly called a rib roast than prime rib if you want to be technically correct, but you can call it prime rib if you want. Everybody else does. Just be careful that your butcher doesn't charge you for USDA Prime unless it is labeled as such.

You can order USDA Prime grade meat if you wish, and it's a real treat, but bring a wheelbarrow full of cash. USDA Choice is going to make you a pretty darn good dinner because the longissimus is tender and juicy on all but the oldest, crankiest bulls. If it is not labeled USDA Choice, look for Certified Angus Beef (CAB). CAB farmers promise that, in order to qualify for the label, of the three levels of USDA Choice, their meat has been graded at least among the upper two levels.

Or ask your butcher for the best looking, most marbled roast in the house. This is one of those moments when knowing your butcher's name comes in handy. And hopefully the scent of that half slab of ribs you brought her for lunch last month is still on her fingers. 

A typical prime rib weighs about two pounds per bone with the bone on, depending on the size and age of the steer, and in recent years that weight is going up. Allowing for fat and bone waste and 20% shrinkage, you should buy 1 pound per person, or 1 bone width for two people. That will be more than enough and you might have leftovers for killer roast beef sandwiches.

Prime rib is not something most butchers keep in stock. Order a fresh roast, not a frozen roast, well in advance and take delivery about two to three days before you plan to serve it. Get bone in, although this means I am paying the same price for bone as for meat, but a bone in roast should be cheaper per pound. A bone-in rib roast is often called a "standing rib roast" because the curved back ribs make a great stand for roasting the meat. Make sure the chine, which is where the ribs connect to the spine, is cut through or removed. If you request 28 day wet aged, you'll pay more, but it will be a bit more tender. Just a bit, and this is already a tender cut. Dry aged is something else altogether. The flavor is not for everyone.

Strip loin, short loin, tenderloin, and other noteworthy roasts

While the prime rib is the gold standard, there are other superb roasts for the budget minded. 

Strip loin and short loin. 

This is the section just behind the prime rib, and it contains the last rib, number 13, and it extends back to where the sirloins start. It is very similar in flavor and tenderness to the rib roast because it is primarily the same longissimus dorsi muscle, the muscle that makes up most of the prime rib. When it is sliced into steaks, you have strip steaks (and for the record, Kansas City strips and New York strips are all the same). This primal also contains T-bone steaks and porterhouse steaks towards the rear where the tenderloin attaches to the underside.

Tenderloin. 

This is the most tender cut on the animal. It is the shape of a baseball bat, just a bit shorter. It can be cooked whole, sliced into filet mingon steaks, and, when trimmed, the center section is a uniform thickness and is called the chateaubriand. Although it is very tender, there is very little fat marbling, and it is less tasty than the meat from the rib sections. It cooks quickly and shrinks little. It is expensive. 

Tri-tip. 

This cut is from the area below the top sirloin and is usually boomerang shaped. It is very popular in southern California, but it is not well known in the rest of the country. 

Chuck eye roll, chuck roast, or shoulder clod. 

The shoulder is a large knot of muscles that work hard, are swaddled in thick bands of fat, elastic connective tissues, an awkward shoulder blade bone, and it has lots of flavor. It lies just in front of the prime rib, and running right through it is the front end of our old friend, the longissimus, the loin muscle that is the bulk of the prime rib, strip loin, and sirloin. The chuck eye roll is the best, called by some the "poor man's prime rib", but many butchers don't separate this cut. If you get the whole roast, be prepared to do some trimming before or after the cooking.

Most chuck roasts have a shoulder blade in it making carving tricky, but chuck roll and chuck tender are boneless, beautiful, and much cheaper than rib roasts.

Top sirloin butt. 

This is from the section that lies just before the hip and is much less expensive than the other roasts from along the back. It has a big beefy flavor but it is a little tougher. Ask the butcher to take the cap off. The cap is a thin flat muscle beneath the fat cap. If it comes on your roast, you can practically peel it off with your hands. Top sirloin butt makes nice thick steaks. The rest of the meat, roasted low and slow, cut across the grain, can be very easy to chew. There are other sirloin roasts, but this is the most tender.

Round. 

The rear legs from the hip to the knee are called the round, and there are many muscles in there that the butcher can prepare as roasts. In general this meat is rich in beefy flavor, but it can be tough because the legs get a lot of exercise, so reverse sear is a must, as is slicing across the grain. Some of the roasts from the round are called top round, bottom round, outside round, eye of round, and knuckle.

Why go boneless on a prime rib?

Bones get in the way of crust formation. The bones keep 1/3 of the surface from browning and developing that wonderful rich crust. The crust is made of brown flavors, created by the Maillard reaction and caramelization, juices mixed with the rub, melted fats, and it is a real taste treat. When we've eaten all the crust we always wish we had more.

Bones don't add flavor. 

I know you've heard that the bones add flavor. It's a myth based on the fact that the bones do add flavor to stews, braises, wet cooking methods. But they don't add flavor to meats cooked by dry cooking methods like roasting. Think about it. Beef ribs are a honeycomb of marrow inside a casing of hard calcium wrapped in a sheath of leathery connective tissue. The marrow is full of flavor but it is not getting through that wall of calcium and the jacket of connective tissue. A small amount of the connective tissue will gelatinize, but not much, and it is not going far, not more than 1/16" into the muscle tissue.

Bones promote uneven cooking. 

If you leave the bones on, they make an effective base upon which to stand the roast, but because they have a honeycomb structure, they are an insulator. They act like a heat shield so the meat directly above is often undercooked. We want the meat to cook evenly throughout. No surprises.

Bones make carving difficult. 

Another reason to remove the ribs before cooking is because they are a pain to remove at the dinner table when you are carving. Unlike a pork roast, you just cannot cut a slice of roast that is one bone wide. One beef bone wide is too much for a normal person. It's enough for two. To avoid this some people remove the rib slab before cooking and put seasoning on the meat and then tie the bones back on. Fine. But those seasonings and the surface under the bones still don't brown. So you get intense raw spices and herbs.

Bones make great gravy. 

On the other hand, if you submerge the bones under water, much of the goodness in the marrow and connective tissue is dissolved, and they produce immense pleasure. Bones are the secret to memorable stews, braises, and gravies. So we can use ours for the gravy.

Bones make a great second meal. 

There's a significant amount of meat between the bones. A seven bone slab should be a meal for two. If you wish, you can ask your butcher to leave some meat on top of the bones when he cuts them off the roast. 

Bones can start fights! If everyone wants a bone to gnaw, and there aren't enough to go around, who decides who gets a bone and who doesn't? I don't want that job.

Removing the bones. 

Your butcher should be willing to remove the bones for you. If you get a roast with ribs on, you can remove them easily yourself. Just run your knife on or above the bones leaving on as little meat as possible (unless you want some extra meat on for a second meal). Some butchers routinely remove the ribs and then tie them back on without asking them because they assume you want to cook with them on, as most people do. By tying them back on the butcher is making it easier to carve the roast. If that's your situation, I recommend you remove the string and the bones will come right off.

If you insist on cooking with the ribs actually attached, you should make sure the butcher removes the chine for you. 

That's the end of the rib bones where they were connected to the spine. The chine also connects the rib bones together. It can be a pain to cut through when you try to separate the bones at carving time. Having the butcher do this makes carving a lot easier. And a lot less embarrassing.

Even if you are cooking a boneless roast, I recommend you tie it every inch or so to hold it together and to help make it round. Your butcher might even do this for you.

Trimming

Here's the breakdown of a full seven bone, 28 day wet aged rib roast.

OR

14.5 pounds at $14 per pound for a total of $203

2.5 pounds of rib bones which I set aside for another meal (16%)

2 pounds of pure fat, some of which I froze for mixing in home ground burgers and some for melting to baste steaks (14%).

1.25 pounds of fat with meat scrap attached suitable for gravy, as discussed below (9%).

2 pounds of rib cap which I usually take off for a future meal (14%).

6.75 pounds eye of ribeye roast (47%).

After cooking and shrinking (about 10% loss), I ended up with a magnificent tube shaped presentation, dark brown all over, and incredibly juicy, that weighed about 6 pounds, a 41% net yield from the original 14.5 pounds at the cash register, plus two more meals, one meal of the rib cap and one meal of the ribs.

Leave the rib cap on and you get 8.75 pounds of raw meat. After about 10% shrinkage during cooking you get about 8 pounds, about 55% net yield. That is an effective price of a bit more than $25/pound, with the bones as a bonus meal.

Do not use a roasting pan with a V shaped rack!

They ought to ban roasting pans with V racks. They're expensive and they hamper proper cooking.

You want your roast to heat evenly on all sides. If you sit a roast into that V rack, the bottom 1/3 of the meat is sitting behind the walls of the pan. They block airflow around and under the meat so there is a bubble of cooler air below the meat, as much as 100°F cooler, especially if there is liquid in the pan! Unless you roll the meat over, a tricky proposition, the bottom will be undercooked and the bottom crust will be soggy. And never place the meat in the liquid in the pan. You want to roast this meat with dry heat not boil or braise it.

If you must use a roasting pan, see if you can turn the rack upside down or place a wire rack from your oven on top of the pan. Try to get the drip pan at least 2" below the meat.

On a gas grill place the gravy pan below the cooking grate on top of the deflector bars that cover the burners.

On a charcoal grill place it on the grate that the charcoal will go on, and push all the coals off to the other side.

On a pellet grill put the pan on top of the heat deflector.

On a Weber Smokey Mountain or other bullet smokers, put the meat on the top grate and the drip pan on the bottom grate or use the built-in water pan as the drip pan. Just make sure it is scrubbed clean on the inside.

What determines cooking time?

It is important to understand that there is no easy rule for the timing of a roast, but there are some guidelines here. The most important determinants of cooking time are the cooking temp, and the thickness of the meat. Not the weight.

For example, take three roasts 4" thick, one of them 5" long, one 8" long, and one 10" long. Cook them side by side and they will finish at pretty much the same time because the distance of the center from the surface, i.e., the thickness, is 2" for all of them. But if you had a fourth roast only 3" long, it would cook faster because the distance to the center is now 1.5", not 2".

Cooking time can also vary significantly depending on a number of other variables: Bone on or off, cap on or cap off, how cold the meat is when you put it in the heat, the ambient temp outside, wind, how well your grill holds temp, humidity in the cooker, and how often you open the lid to take pictures for Facebook. Just below I give you some rules of thumb for calculating cooking time. But remember, it is done when a thermometer tells you, not a clock! 

Finally, here's the recipe!

Let's get to the recipe. Although I focus on rib roasts below, almost everything here applies to all other beef roasts, although other roasts do not have rib bones.

Makes. 6 large servings

Prep time (ideal). 1 hour to remove fat and silverskin, tie up, and salt. 4 to 24 hours to allow salt to migrate deep into the roast. 30 minutes to make and apply the dry rub.

Cooking time. In order to reach medium rare, 130 to 135°F, in the deepest part of a roast, if it is boneless and hovering above a pan with liquid in it, if cooking starts with the meat at refrigerator temp of about 38°F, if air temp at the level of the meat is 225 to 250°F, estimate about 30 minutes per inch in diameter plus 20 minutes to sear at the end of the cook, about 5 minutes on each of the four sides. That means for a 4" thick roast, cooking should take about 2 hours of indirect cooking, plus about 20 minutes searing over direct heat.

Resting. It is not necessary to rest the meat! If you do, it can continue to cook, a phenomenon called carryover. You won't lose any juices if you capture them and pour them over the meat. A lot will be reabsorbed. 

Ingredients

1 beef rib roast, bones on, about 3 bones wide, about 8 pounds before trimming, about 5 pounds after trimming, cooking, and shrinkage

1/2 teaspoon kosher salt per pound of trimmed meat (1/4 teaspoon table salt)

1 teaspoon Mrs. O'Leary's Cow Crust per pound of trimmed meat

Gravy (optional)

3 or more beef ribs or other beef bones

Meaty trimmings from the roast with a little fat

2 medium onions, root end removed, skin left on, and cut into quarters

2 carrots, peeled and chopped into 1" lengths

1 stalk celery, leaves left on, cleaned, and chopped into 1" lengths

3 tablespoons soy sauce

2 dried mushrooms

1 cup dry red wine

1 teaspoon Mrs. O'Leary's Cow Crust

1 bay leaf

32 ounces of water

About the salt. Table salt and kosher salt contain different quantities of sodium and chloride per volume measurement. 

About the mushrooms. Just about any dried mushroom will do: Porcini, wood ears, whatever. Just toss them in. As they absorb liquid they exude essence of mushroom and add umami, a savory flavor amplifier.

Serve with. A big red wine.

Method

1) 24 hours before cooking. Remove the rib bones and save them for the gravy or for another meal. The gravy is optional and most of the time I don't bother since the meat is so juicy. There's plenty of meat between the bones and these beef baby backs can be cooked just like pork baby backs for a real treat.

Trim off all the fat cap from the top. Go ahead and trim right down to the meat. Make sure to get the silverskin too, it can be chewy. Save any pieces that are more meat than fat for the gravy. Save the silverskin for the gravy too. Some of it melts into gelatin.

I leave most of the fat on the side where the bones were because it is hard to remove and it's not very thick. But the fat cap has got to go.

2) Make it as round as possible. When you have bare nekkid meat, it is sort of tear-drop shaped. Press on the sides squishing it into a round tube. If necessary, tie it with string every inch or two to hold it round.

3) Dry brine 6 to 24 hours before cooking. Sprinkle it with about 1/2 teaspoon kosher salt per pound of trimmed meat (1/4 teaspoon table salt). It's a bit hard to measure so here's how I do it. I use kosher salt which is a larger flake than table salt and it still dissolves easily on the moist meat. I sprinkle it from high above so it is evenly distributed. And I sprinkle about the same amount I would if I was about to eat the meat. Thick cuts need a bit more. Do not oversalt! Put it in the fridge. This is a method called dry brining. The salt is sucked into the meat, seasons it, and it messes with the protein structure to help retain moisture. There is a lot of meat to penetrate, so you can use the salt generously, but don't make a thick cake of it, and you will not need to rinse it off. It will all be sucked in. You should wrap it with plastic wrap just to keep other foods from coming in contact with meat juice.

4) 1 hour before cooking. Make a spice paste blended of herbs and spices mixed with water. The water releases the flavors in the herbs and spices and helps with browning and forming a crust. Let it sit for at least 1 hour before applying it to the meat so the herbs can reconstitute and release their goodness. Pour most of the paste on top of the roast. Spread it around all visible surfaces working it into the meat. Turn the roast over and pour the rest on the bottom and work it around. It does not penetrate the meat so you can do this any time up to the time you cook. 

5) Prepare the gravy. The gravy is really a killer beef stock. You won't need the gravy for the meat because it will be soooo juicy. 

There are three ways to make the gravy. (a) You can make it in advance indoors, (b) you can make it while cooking the roast on the grill, or (c) you can make it in advance indoors and still put it under the roast to catch smokey drippings. All three are excellent.

You can make a fine gravy with just the meaty trimmings from the roast, but it will be better if you add some bones. If you removed the bones from a rib roast use them. If not, ask your butcher for some beef bones. Throw the bones on a grill in indirect heat at about 325°F, or in a smoker, or in the oven until they are brown on the outside. If you have a bandsaw, cut the bones in half lengthwise so more marrow is exposed or have your butcher do it. Get a big pot and put all the bones in it. Add the meaty trimmings with the fat attached. Don't throw all the fat in. Add the veggies. If there is no leftover rub, add some of thyme, rosemary, and garlic powder.

If you are cooking it indoors, turn the pot on low and let it simmer for about 3 hours, lid off. Occasionally skim off any foamy scum. Don't worry about skimming the fat yet. And don't worry about alcohol, most of it boils off. Nobody will get tipsy. Your kids won't be led down the path of degradation.

After about 3 hours strain out the bones and any other large solids and discard them. Then run the stock through a mesh strainer. Taste it and cook it down if it tastes too bland. When it is the right intensity, then you can adjust the seasonings. Refrigerate it. After several hours the fat will rise to the top and form a thick hard layer. Peel it off and discard it. If you have one of those fat separator cups you can use that. Back in the fridge it goes for now. What remains is a fine beef stock.

If you wish, you can put all the gravy ingredients into a pan and put it under the roast while it cooks in order to catch the smoky drippings. Another option is to prepare the gravy in advance indoors, strain it, and then put it in a pan under the roast to catch drippings.

6) Final prep. Set up your grill or smoker for 2-zone cooking and preheat the indirect zone to 225°F. It is very important that you not cook hotter than 250°F or so. I don't care what the cookbooks or the TV chefs say. You don't want to cook so hot that the meat gets dark on the outside before it is done on the inside. Watch the computer simulations above.

Clean the grates thoroughly before the gravy/drip pan goes on. Boil the gravy in a sauce pan and then pour it into the drip pan. Don't pour cold gravy in the pan. If you have a small grill, you can put the pan right over the fire. It then becomes a heat shield and the meat will be in the indirect zone. For more info on setting up your cooker, read my articles on how to setup a gas grill, a charcoal grill, a bullet smoker, and an offset smoker. And you can do this indoors!

7) Fire up. If you have a meat thermometer with a probe on a cable, and you should, insert it now so the tip is dead center in the thickest part of the meat. If you don't have a probe you can leave in the meat, you absolutely must have a good digital instant read meat thermometer and you should check it every 30 minutes at first, and more often as the cook progresses. You should also have a good oven thermometer that has a probe you can place near the meat in the grill/oven, but place it at least 2" away so it is not in the cold air bubble surrounding cold meat.

If you made the gravy in advance, get it hot and pour it into the drip pan. If you haven't made it yet, follow the instructions above and put the ingredients in the drip pan. Use hot water or else it will take a long time to heat on the grill and slow everything down.

8) Smoke. If you want a smoke flavor in the background add just a little bit of hardwood or fruitwood to the hot part of the cooker, about 2 to 4 ounces max right at the start of the cook. Don't overdo the smoke. A little bit is nice, but too much can ruin it. I cannot overemphasize this. This cut of meat does not benefit from a lot of smoke. Keep it in the background. 

9) Monitoring your meat. You will want to look under the hood occasionally during the cook, but make it infrequently and quickly. During the cook check the meat temp after 30 minutes and more frequently as things move along. Check the drip pan, keeping at least 1/2" of liquid in the pan. Add hot water if necessary. Do not let it dry out and burn. Look at the meat and if one side is getting too dark, rotate or turn the meat, otherwise there is no need to touch it. If you have a problem with your cooker, perhaps the gas runs out or the charcoals start to die or the temp just won't stay at 225°F, or it is really cold outside, you can bring it inside after about an hour and finish it in the oven. It has gotten all the smoke flavor you need. But the drier heat and airflow on the grill makes a better crust than the oven.

10) Searing. When the temp in the deepest part of the interior reaches 115°F, remove the probe (it just gets in the way), remove any string if you used it, and place the roast over the hottest part of the grill. Remove the drip pan and bring it inside. Raise the lid and stand by your grill. Get the surface a deep dark brown by leaving it on the hot part for about 5 to 10 minutes. Roll it a quarter turn and repeat on all four sides. We leave the lid up because we no longer want to roast the interior. We are focusing the heat on the exterior now. During this process, the interior will rise another 5 to 10°F anyway. Check the temp again and take it off at 130°F to 135°F for medium rare.

If you are cooking indoors or on a pellet grill, you can sear under the broiler indoors. If you have a small gas grill just crank it all the way. On a gas smoker, remove the water pan and the wood pan and put the meat down close to the flame.

11) Finishing the gravy. While the meat is searing, pour the liquid from the drip pan through a strainer and taste it. It should be rich. If it is wimpy, dump it into a frying pan, turn the heat to high, and reduce it. It will reduce faster in a wide frying pan than in a narrow sauce pan. Taste and add salt if needed only after it is the proper consistency, but it shouldn't need salt because the drippings have salt in them. Pour the gravy into a gravy boat and serve alongside the platter of meat or ladle it on the mashed potatoes, or just freeze it for later use.

12) Serving. There is no need to rest the roast. It is a myth that this makes it more juicy. Serve your meat hot! You will need a cutting board or a platter that can hold liquid. Even if you rest the meat a lot of liquid will flow. Don't let it escape! First remove the string. Use a really sharp knife and cut servings about 1/2" thick. Pour any drippings from the cutting board onto the platter of cut meat. If you want to amp it up to 11, serve my Secretariat Horseradish Cream Sauce on the side.

And remember, the juices are myoglobin, not blood. Blood is thick, almost black, just like yours. Everytime you call it blood, a bell rings and somewhere a teenager becomes a vegetarian.

[smokinjoesbbq-blog]

#FelizAnoNuevo #FeliceAnnoNuovo  #Auguri # #debestewensenvoor2018 #HappyNewYear #WeLoveYou #outoflanguages 

What we did 2 #celebrate2018 :) 

And next #weekend #SmokinJoes #bbq is on & #roasting a WHOLE pig on a spit : https://tinyurl.com/y9xgxu88 #meatcoma #Foodies #Travel #LakeAtitlan #grill #foodcoma

Check out our menu here, on FB, or our site: http://smokinjoesanpedro.com/ :)

Iiiiiiiiiiitttttsssssss Pig time!!! We will be roasting a whole pig on January 7th in San Pedro to kick off the high season. Merry Christmas and a happy new year to all! We will also be celebrating a lot of birthdays this weekend so join us for the fun.

This weekend at Smokin Joes! 6/1/18 at La Palapa, Panajachel 7/1/18 at Cafe Chuasinayi, San Pedro la Laguna.

Meats: (all plates include 3 sides w/corn bread or garlic bread, sandwiches come with 2 sides (Pana), or the all you can eat buffet (SanPedro).

Pork : Pulled pork Smoked pork loin Baby back ribs Spare ribs Riblets BBQ pork chops (3).

Beef: Black Angus brisket Bacon wrapped fillet mignon Montreal tenderloin steak Pittsburgh style steak Black Angus arranchera steak

Chicken: Smoked chicken BBQ boneless chicken breast Lemon herb “ ” “ Chipotle ” “ ”

Fish: Grilled Tuna fillet Grilled Dorado (Mahi Mahi) fillet Grilled Sword fish fillet

Sandwiches : ½ lb hamburger 1 lb Flintstone burger w/cheese Pulled pork sandwich BBQ mixed meat sandwich Portabella mushroom sandwich

This week's side dishes: Mexican bean salad Black beans and rice Tomato salad Potato Salad Coleslaw Corn on the cob Green Beans Baked Potatoes (Pana) Roasted garlic potatoes (San Pedro) Macaroni and cheese

This week’s special : A large plate of slow roasted pork. Slow cooked (10 hours) in our famous pig house. Delicious!! All you can eat sides buffet in San Pedro. You know you want some!! Come and get it! Drink Specials!! Bloody Marys and Caesars -10Q from 11 to 1pm. Also try our frozen drink special every week. Delicious! (San Pedro). See you at the BBQ!!!

#Cheers! #comfortfood #SouthernStyle #meat #grilllife #LakeAtitlan #foodies #travel #foodcoma  http://smokinjoesanpedro.com/ #ComeAndGetIt

[lithiumedge]

Steak is Back!!!🥩🥩🥩 For those who wants to order available on May 23 Sunday. Thank you! NOTE: More products available US Tenderloin Steak US Ribeye Steak US Wagyu US Angus US Baby Back Ribs NZ Lamb Chops US Lamb Shoulder Bone NZ Greenshell Mussel #SteakForSale #BabyBackRibsForSale #UsWagyuForSale #USAngusForSale #USBabyBackRibsForSale #NZLampChopsForSale #USLambShoulderBoneForSale #NZGreenShellMusselForSale (at Lithium's Abode) https://www.instagram.com/p/B_40JcOjIoQ/?igshid=7wqebmjnzuge

[thehungrykat1]

Melo’s Steakhouse Offers New Dishes This Holiday Season

We try to avoid traveling to Alabang unless there’s a good reason, but last Sunday saw us heading down south for a very special dinner. Melo’s Steakhouse in Alabang was inviting us to sample their new menu, including their Australian Wagyu steaks. Of course, you can’t find a better reason than that, so we drove to all the way to Westgate Center in Alabang for a fabulous steak dinner.

Melo’s Steakhouse has been recognized as the Home of Certified Angus Beef and Wagyu. They have branches in Quezon City and in Bonifacio Global City, but it was at their branch in Westgate Center, Alabang where we headed with a few of our friends for an evening of delicious steaks and so much more. It had been a while since I last visited this area, so I was more than happy to be back here for Melo’s.

The legendary Melo's restaurant has been serving "The Best Steaks in Town" since 1988. Founded by Carmelo Santiago, he pioneered and established the very first restaurant in the Philippines to offer Certified Angus Beef - the best steak that the United States of America has produced, a personal favorite of Mr. Santiago. By 2007, MELO'S took the Steakhouse dining experience to greater heights by introducing Wagyu Beef - the highly revered Japanese breed of Cattle - prized for its exceptional marbling, tender meat and unique taste.

The restaurant is open from 11am to 11pm. It was a busy Sunday evening for them but they reserved this private area for our small group.

We started with their complimentary bread and butter which is given to all guests.

This was followed by Melo’s Signature Paté (P280) which I really enjoyed. The paté is rich and creamy, a great way to jumpstart our palate for the gastronomic adventure up ahead.

Melo’s Steakhouse has several new items on the menu this holiday season. The Wild Mushroom Soup with Truffle Oil (P360) is a warm and hearty broth that is made more interesting with the addition of truffle flavors.

Another new dish is the Pear and Arugula Salad (P650). This refreshing and colorful salad comes with arugula greens, lettuce, sliced pears, candied walnuts, feta crumble, and topped with balsamic dressing.

I really loved their Oyster Rockefeller (P680) which are all topped with lots of garlic and melted cheese. These might be the best oysters I’ve ever eaten!

Another new appetizer is the Brown Butter Scallops (P880). These plump and juicy scallops and place on top of potato mousseline for a tasty and filling starter.

I like my starters meaty so I prefer having the Beef Salpicao. These tender beef cuts are made from U.S. Tenderloin beef so it’s like having steak as your appetizers. Order some garlic rice to go along with these and you have yourself a main course.

Melo’s Steakhouse also has a new pasta dish. The Traditional Carbonara with Toasted Beef Fats (P650) is not just your ordinary carbonara because it comes loaded with bacon, egg yolk, pecarino romano, spaghetti and toasted beef fats. Now that’s how a steakhouse should serve its pasta.

On the other hand, the Squid Ink Spaghetti Aglio Olio (P600) comes with its unique black color. You can taste its rich, salty and briny flavor but don’t forget to rinse your mouth afterwards or you’ll also get a very unique smile.

Now it’s time for the main event! Melo’s specialty steaks are all housed in a giant freezer which guests can see from the main dining area.

Melo’s brought our their steak cart to show us how each serving is carved and weighed by hand. We were having the premium Australian Wagyu Ribeye (Grade 7-8) and Australian Wagyu Striploin (Grade 7-8).

Just look at that marbling! These wagyu cattle are raised in Australia but are just as rich and buttery like their original Japanese ancestors.

Melo's Steakhouse Westgate Alabang Executive Chef Mark Advincula personally prepared these juicy slices of Australian Wagyu steak for our group. This is what I had been waiting for all night and I was really excited to finally try these premium steaks.

The Australian Wagyu Ribeye (Grade 7-8) was served with Melo’s classic gravy and a new cognac cream sauce. It was cooked perfectly medium with nice char marks on the outside while still pinkish on the inside.

I loved how tender and flavorful each slice of beef was. We also had some garlic rice that went so well with the steaks. The cognac cream sauce was a nice surprise compared to the classic gravy, but you really didn’t have to add too much sauce because the steak speaks for itself.

Guests can order wines by the glass to go along with their steak dinners. Have a glass of Cabernet Sauvignon Red Wine (P350) or a glass of Sauvignon Blanc White Wine (P350) to pair with your meats and seafood dishes.

For dessert, we had their Creme Brulee for a sweet ending. We even had a short game where we all tried to carve our own slice of steak. The one who got closest to 8 oz. won. Unfortunately, my husband doesn’t really have that much experience in the kitchen so his slice was a bit off the mark.

We would like to thank Chef Mark Advincula for hosting our small group of hungry steak lovers at Melo’s Steakhouse Westgate Alabang. Melo’s has been a well-loved family steakhouse for the last three decades and it continues to provide a desired venue for romantic dates and family gatherings.

Melo's Steakhouse Westgate Alabang

Alabang Zapote Road, Westgate Center, Alabang, Muntinlupa City

8771-2288 / 8771-3945

www.facebook.com/melosalabang

[chophouse22]

Thrive Provisions Wagyu Beef Bar Honey Lime & Black Pepper 43g

A Sanjiro 3 son lately bought on the Bar R Production sale for a formidable $95,000USD. 41F is sired by our herd bull Kuntzide Comet who is an own son of HIRASHIGETAYASU J2351 and out of an own daughter of WORLD K'S SANJIROU frame and marbling superstars. 41F is a daughter of our 41X cow from the Bar R program. 41X is a grand daughter of TF 148 ITOSHIGENAMI, WORLD K'S YASUFUKU JR, TF ITOMICHI 1/2 and WORLD K'S SANJIROU. This pedigree is stacked with marbling power. TF 148 is considered to be one of the best sires for carcass and marbling production and his calves common 8.6 out of 9 on the Australian grading system.

They taste the cuts blindly, then vote on them to decide the one steak to rule all of them. Consider it a warmth verify on Canada’s culinary scene. One latest "kobe beef" i discovered was from "kobe beef canada co"... So kind of like how mcds buys from an organization called "one hundred wagyu beef canada pc real canadian beef co" and then they are saying issues like our burgers are made with one hundred pc actual canadian beef. None of the kobe slaughterhouses are registered with the canada food inspection company . But I somewhat spend my cash on a premium minimize of grass fed , dry aged rib eye.

We have seen the carcass outcomes from her half siblings and to use the words ‘Impressive’ can be an understatement. Another distinguishing mark of quality is the licensed fullblood status of Iwate Wagyu. Most wagyu outdoors of Japan is cross-bred with cows other than Japanese wagyu cattle and can only be called F1-F4 wagyu. 2.1.1 Meat and meat merchandise derived from bovine of Japanese origin - see sections 3.1, three.2, and 4.1 for extra certification attestations required. The distinctive taste and tenderness of extremely marbled Wagyu beef makes for an unrivalled consuming expertise.

Kuntzide Darelene can be an extremely appropriate cow with a deep heart girth and long loin. This young cow shall be a powerhouse for carcass production. We have a restricted variety of Grade 1 frozen embryos available from her. In 1985, Ken and Brian Woodward began Woodward Meats as a small steak cutting operation with a robust give consideration to quality and service. With dedication to these core values, the company gradually reworked into a big scale commercial butcher shop servicing foodservice establishments. Otter Creek Farms raise the very highest quality Wagyu beef to satisfy the discerning palate.

Embryos can be a more economical approach to get into the ... SEMEN FOR SALE Here's a Fullblood black Wagyu bull that checks all the boxes! He's AA10 which is the best wagyu beef canada achievable for SCD and Tenderness. He also has the highest achievable adele's for carcass ... Famu sells tenderloin at $20 for 100 grams for instance.

Then, when you arrive at the retailer of your selection, use the Instacart app to notify us. Depending on the store, a consumer or retailer worker will bring the groceries to your automotive, or you can pick them up at the designated area. A crisp green salad with a light wagyu beef canada oil French dressing pairs properly with the richness of Wagyu. Miso mushrooms also supply a complimentary flavour pairing that permits the Wagyu to shine. Before you truly want to eat, pull the meat out to relaxation at room temperature. Try not to drool in anticipation as you stroll by the kitchen.

Although crossbred, this beef still comes at a premium above even the most effective Canada Prime. It also has a higher fat content material and packs big, scrumptious, flavour. This beef is raised on grass and given small amount of grain to finish. The Wagyu/Angus breed makes for a full flavoured beef.

But in Dana's eyes, Wagyu seemed like the future of cattle in North America. He bought a couple of head and established BowVal Ranch on 665 sprawling acres outside Turin, a small hamlet outside of Lethbridge, Alberta the place Dana was born and raised. Named after its pristine location in a valley alongside the Little Bow River, Dana began elevating his outsider cattle confident that science and genetics have been on his facet. According to Dana, within the Nineteen Seventies four heads of Wagyu cattle were gifted from Japanese Emperor Hirohito to the Hawaiian Royal Family. The story goes that the Hawaiian Royals didn't suppose a lot of their prized—and admittedly delicious—gift, and in 1976 surreptitiously sold them to Texas A&M University, residence to a world-renowned beef research centre.

A minute steak is a thin, quick-cooking steak that typically is normally a bit powerful. But that's not the case thanks to the tenderness of Wagyu beef. Since 1993, Brant Lake Wagyu has been elevating Wagyu cattle in southern Alberta. Choose a minute steak over the Wagyu ribeye or striploin if you want one thing particular but not too wealthy.